Sizzling Rice Soup
|Long grain white rice||1 Cup (16 tbs), washed|
|Water||1 1⁄2 Cup (24 tbs)|
|Chinese chicken||8 Cup (128 tbs)|
|Broth||1 Cup (16 tbs)|
|Sliced canned button mushrooms||1 Cup (16 tbs)|
|Water chestnuts||1⁄4 Cup (4 tbs), sliced|
|Bamboo shoots||1⁄2 Cup (8 tbs), sliced|
|Chicken breast||1 , skinned, boned and cut in julienne|
|Shredded lettuce/Chinese cabbage||2 Cup (32 tbs)|
|Corn oil||2 Cup (32 tbs) (For Deep Frying)|
Combine rice and water in heavy frying pan and let stand at least 1 hour.
Bring to boil, uncovered, over high heat, lower heat slightly and boil until water evaporates.
Cover with a tight lid, reduce heat to its lowest and cook 1-1/2 hours, or until the crust that has formed can be removed easily from pan.
Refrigerate 1 hour or more and then break into bite-size pieces.
Bring stock to boil, add mushrooms, water chestnuts, bamboo shoots and chicken.
Cook 10 minutes, add lettuce and bring back to boil.
Cook 1 minute.
While soup is cooking, deep-fry rice pieces in corn oil until golden.
Drain on paper toweling and keep hot in a casserole in a 375° oven.
The timing is important both the fried rice and the soup should be very hot.
Bring the casserole to the table and let your guests watch you pour the soup over it and enjoy the sizzle.
Also the taste!